Golden Greek Honey Pie Melopita

This golden Greek honey pie brings everything I love about Mediterranean baking into one dish Layers of crisp buttery phyllo packed with a creamy gently spiced filling then drenched in floral honey this dessert always reminds me of the sunniest afternoons on my grandmother’s patio Simple to make yet a true showstopper it is perfect for sharing or when you want to treat yourself with something both comforting and special

I first made this for a friend’s birthday when I wanted something unique but not fussy Everyone went back for seconds and now it is my go-to for last-minute gatherings

Ingredients

• Phyllo dough: brings crisp layers and a delicate bite Select frozen phyllo that is flexible not cracked for best texture
• Unsalted butter: ensures a rich flavor and perfect browning Melt it gently so it brushes on easily
• Semolina flour: gives a creamy firm filling Use fine semolina for a custard-like finish
• Large eggs: bind the filling and add richness Choose eggs with deep colored yolks if you can
• Granulated sugar: sweetens the filling Use organic for cleaner flavor
• Whole milk: adds moisture and richness A splash of cream works if you want extra decadence
• Ground cinnamon: infuses the filling with warmth Use fresh cinnamon for bigger aroma
• Ground nutmeg: deepens the flavor Freshly grated if possible is most vibrant
• Pinch of salt: brightens and balances all the sweet and spice
• Honey: the star of the show Opt for floral or wildflower honey from a local source for maximum flavor
• Toasted sesame seeds: bring a nutty crunch and subtle contrast Always toast your seeds for best aroma

Step-by-Step Instructions

Start Your Prep:

Grease a nine by thirteen inch baking dish and preheat your oven to three hundred fifty degrees Fahrenheit One of my favorite parts is getting all the ingredients measured and ready so everything flows smoothly

Layer the Phyllo:

Lay one phyllo sheet into your dish and use a pastry brush to cover it fully with melted butter Repeat with six more sheets stacking each evenly and brushing each with more butter Work quickly so the phyllo stays supple and does not dry out

Mix the Creamy Filling:

In a large bowl combine the semolina eggs sugar whole milk cinnamon nutmeg and a big pinch of salt Whisk until smooth and no lumps remain You want a creamy pourable batter that smells like warm spice

Assemble the Pie:

Pour the filling carefully over your layered phyllo Use a spatula to gently spread it edge to edge Top with the final phyllo sheet then brush with butter Score the top with a sharp knife in your favorite pattern for easy serving later

Bake to Perfection:

Slide the pie into the oven and bake for forty to forty five minutes Watch for golden brown color and set custard edges The aroma will fill your kitchen Let it cool for at least ten minutes so the filling sets

Finish with Sweetness:

While still warm drizzle honey over the surface letting it soak through the scored lines Sprinkle toasted sesame seeds across the top and let the honey glaze pool at the edges Slice and enjoy warm or at room temperature

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My favorite part is always the first drizzle of honey as it melts into the warm pie The sesame seeds remind me of family gatherings where we would compete for the crispest edge piece Everyone has a favorite corner

Storage Tips

Store any leftover honey pie wrapped or in an airtight container at room temperature for up to two days It will stay moist thanks to the honey glaze For longer storage move slices to the refrigerator and enjoy within five days A quick blast in a warm oven revives the crispness If you want to freeze wrap single pieces tightly in plastic then freeze for up to one month Let them thaw at room temperature then warm in the oven for best texture

Ingredient Substitutions

No semolina on hand Try using cream of wheat or fine cornmeal for a different but still creamy filling Lactose free milk or a higher fat plant milk will work if you need to go dairy free You can use clarified butter or even a light olive oil to brush the phyllo in a pinch Maple syrup stands in well for honey if you want a more earthy flavor

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Serving Suggestions

Serve this pie as is or with a scoop of vanilla ice cream for extra indulgence If you like a tart contrast try adding a spoonful of thick Greek yogurt on the side It is also delicious dusted with extra cinnamon or a drizzle of warm orange blossom water For parties I cut small diamond shapes which always look stunning on a dessert tray

A Greek Classic with a Twist

Melopita has its roots in the Greek islands especially Sifnos where honey and cheese are prized As families moved and recipes traveled the dish evolved into the layered pie you see here with phyllo instead of traditional crust Each slice is filled with Mediterranean sunshine and the spirit of sharing

Recipe FAQs

→ What makes Greek honey pie unique?

The combination of layered phyllo dough, creamy semolina custard, and fragrant honey glaze gives this dessert its irresistible Mediterranean flavor and texture.

→ Can I use a different sweetener instead of honey?

While honey provides traditional flavor and a signature glaze, you can substitute with a quality maple syrup or agave, although the taste will be slightly different.

→ How do I keep phyllo dough from drying out?

Cover unused phyllo sheets with a damp kitchen towel as you work to maintain their flexibility and prevent tearing.

→ What's the best way to toast sesame seeds?

Briefly toast sesame seeds in a dry skillet over medium heat, stirring constantly until golden and fragrant, then sprinkle on the finished dessert.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven for best texture.

→ Can this dessert be made ahead?

Yes, you can prepare and bake in advance; drizzle with honey and sesame seeds just before serving for optimal flavor and presentation.